Anyone have a good bread-machine rye bread recipe? I've tried several
from books and the net but haven't found one I like. Some taste more like
whole wheat.

TIA

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

"Ken" > wrote in message
...
> Anyone have a good bread-machine rye bread recipe? I've tried several
> from books and the net but haven't found one I like. Some taste more like
> whole wheat.
>
> TIA
>
> Ken
>
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

I enjoy a Sourdough Rye Bread. I make the dough in the
breadmachine, then shape it, let it rise again and bake it in the oven.

Got the recipe from The Bread Machine Cookbook,
by Donna Rathmell German.

Her comment is: "A very light, slightly sour loaf of rye.
This is somewhat different than many of the other sourdoughs
as it has its own starter, which is used in its entirety in the recipe.
Molasses may be substituted for the barley malt syrup.

Here is the recipe for a Medium loaf.

Starter: 3/4 cup warm milk
3/4 cup rye flour
1 tsp. yeast

To prepare the starter: sprinkle yeast over warm milk and stir until
dissolved; then stir in the rye flour. Cover and let stand at room
temperature for 3 days, stirring once a day. Use the entire starter in your
bread recipe.

Bread: rye starter
1/2 cup of water
1 egg
1 1/2 Tbs. vegetable oil (I use olive oil)
1 1/2 Tbs. barley malt syrup (I use molasses)
1 1/2 tsp. salt
1 Tbs. caraway seeds
2 1/4 cups bread flour
3/4 cup rye flour
1 1/2 tsp yeast

Do the usual for your breadmaker.
Enjoy
Elly

Ken wrote:
> Anyone have a good bread-machine rye bread recipe? I've tried several
> from books and the net but haven't found one I like. Some taste more
> like whole wheat.
>
> TIA
>
> Ken
A real rye bread isn't going to work in a bread machine as rye flour doesn't
have the gluten to work with the bread machine cycle. The bread you are
making tastes more like whole wheat because you need to use a lot of wheat
flour in proportion to the rye flour for the gluten in the wheat to offset
what the rye flour lacks.
Janet

On Nov 21, 9:09*am, Ken > wrote:
> Anyone have a good bread-machine rye bread recipe? I've tried several
> from books and the net but haven't found one I like. Some taste more like
> whole wheat.
>
Here's one I've posted before. It's a quick bread (no yeast), not a
bread machine type, but it's easy and fast and has good rye taste.
From "Great Food Without Fuss."

2 cups self-rising flour
1 cup rye flour
1 TB sugar
3 TB caraway seeds (recipe says 'optional' but I don't think so)
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
12 oz. golden beer, such as Molson's Golden Ale
3 TB butter, melted

Heat oven to 350F degrees. Butter a 9x5x3 larf pan. Whisk the dry
ingredients well, then stir in the beer until mixture is sticky but
not overmixed. Spoon into pan and bake for 30 minutes. Pour melted
butter over the top and bake for another 30 minutes. Cool a little in
pan, then turn out onto a rack. -aem

"Ken" wrote

> Anyone have a good bread-machine rye bread recipe? I've tried several
> from books and the net but haven't found one I like. Some taste more like
> whole wheat.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings

1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 tb Gluten powder
2 ts Bread machine yeast

A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
cvan also use regular white sugar in place of the brown.

This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.

Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.

From the VB kitchen of: xxcarol 1APR2008

MMMMM